Gluten Free Lunchboxes – Making Use Of Leftovers

Thank you to Linda @ Gluten Free Homemaker for putting together such a great event! Linda has pooled together 10 experts who each have chosen an area to focus on for daily, brief tips relating to starting or maintaining a gluten free lifestyle. You will need to visit each individual blog to see their daily tips and advise. I am happy to be participating and will be sharing tips on lunchboxes and snacks!

Here are the topics I’ve covered in this series of gluten free lunchboxes:

Today’s Theme: Making Use of Leftovers

Seems like such a simple idea, but the vast majority of people brown-bagging it do not bring leftovers for lunch. Lots of schools and workplaces give access to microwaves for reheating (if necessary or preferred). Using leftovers in your lunchbox is fabulous for a couple of reasons:

EFFICIENCY: You cook once, and eat at least twice – no brainer!

NOT WASTEFUL: By making use of your leftovers, you keep edible food out of the landfill, sacrilege!

PRIDE: You get enjoy your culinary prowess more than once (ok, this may be far-fetched and silly, but I sincerely look forward to some days of leftovers!)

They key is using recipe that pack well in a lunchbox, because lets face it, last night’s green salad isn’t going to be all that appetizing in today’s lunch!

Here are a list of 5 dinners that are easy to make and taste great for days afterwards!

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You know Donna, I haven’t had that issue with this salad…but I know exactly what your’re talking about. I have more of an issue with gf noodles getting soggy if stored in a liquid. If you’re worried abut it, this would be good with just about any grain, quinoa and brown rice come to mind first!

I love leftover baked sweet potatoes. I will saute some veggies, throw in some leftover meat some leftover noodles and some chopped up baked sweet potato and a little grated cheese salt and pepper, one of my favorite lunches!

I fix plates in the kitchen instead of serving family style, so I make sure I have enough of the main course leftover for another meal. Many times I put it in the freezer so I don’t have to cook on our days off. Your recipes look really good.

Our problem with packing leftovers is not so much the lack of reheating, but the lack of refrigerator. It is very hot here most of the year and we’ve tried the little ice packs but they just can’t stand up to several hours in a backpack.

Yeah, I did this with some quinoa I made for tacos. I ran out of the other taco ingredients so I used it in salads. It was so good. I tend to try to keep my layers separate so I can use them in other things. Especially if I find that I don’t like my creation. Than I can mix it with other things (and everything keeps their original tastes).